Veloute Sauce: (makes 4 Cups)
Ingredients
- 4 cup chicken stock (if using canned broth, reduce 6-8 cups to 4)
- 6 Tbsp butter
- 6 Tbsp flour
- 6 egg yolks
- 1 cup heavy cream
- salt
- freshly ground white pepper
- Optional: juice of 1 lemon
Instructions
Prepare a roux with butter and flour. Moisten the roux with a little of the stock. Then gradually stir all of stock into roux. Cook about 10 minutes. Blend the egg yolk with the cream and, off heat, stir them into sauce. (I suggest you add a little of the sauce to the egg mixture to bring it up to roux temp. and then add to roux, stirring constantly). Bring the mixture to just boiling, stirring constantly. Remove from heat and season with salt and pepper. May add lemon juice at this point, if desired.